Zakynthian Frygania (Greek Toasted Rusk Dessert with Custard & Whipped Cream)
Traditional Zakynthian frygania — a layered Greek rusk dessert with lemon syrup, whipped cream and nuts.
Ingredients
Units
Scale
Rusks Layer
- 10-12 rusks (depending on size)
- 300 g sugar
- 700 ml water
- 1 cinnamon stick
- peel of half a lemon
Custard Layer
- 500 ml fresh milk
- 80 g sugar
- 2 whole eggs
- 2 egg yolks
- 40 g cornstarch
- 1/2 vanilla pod or 1 packet vanilla
Topping
- 400 g heavy cream, whipped
- Mandoles (Zakynthian caramelized almonds) or toasted chopped almonds
Instructions
- Heat the milk with the vanilla in a pot until just below boiling.
- In a bowl whisk the eggs, yolks, sugar, and cornstarch.
- Add one-third of the hot milk to the egg mixture while whisking.
- Pour the egg mixture back into the pot with the remaining milk.
- Cook over medium heat, stirring constantly, until the custard thickens.
- Transfer the custard to another bowl, cover the surface with plastic wrap, and let it cool completely.
- Make the syrup by boiling water, sugar, cinnamon, and lemon peel for 3 minutes after it starts boiling.
- Arrange the rusks tightly in a small baking dish (about 25×15 cm).
- Pour the hot syrup over the rusks and let them absorb it fully.
- Spread the cooled custard evenly over the soaked rusks and chill for 15 minutes.
- Top with whipped cream and refrigerate for at least 2–3 hours until set.
- Garnish with mandoles or toasted almonds before serving.